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French Mini Brioche Rolls Recipe

French mini brioche roll topped with pink praline and icing sugar with the rest of brioches on background.
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These French mini brioche rolls (brioche mignon) are soft, buttery, individual brioches baked in a muffin pan and topped with pink praline or pearl sugar. This authentic recipe makes 12 tender, bakery-style brioches.

Ingredients

Scale

For the brioche dough:

  • 2 cups + 8 1/2 teaspoons (272 g) all-purpose flour
  • 1/2 cup + 2 1/2 tablespoons (163 g) whole eggs (see note #1)
  • 5.7 oz (163 g) butter, softened (see note #2) 
  • 1/3 tablespoon (3.5 g) instant yeast
  • 7 teaspoons (32 g) granulated sugar
  • 1 teaspoon (5 g) salt

For finishing:

  • 1 egg 
  • 3 oz (90 g) crushed pink praline, pearl sugar (optional)
  • 1 teaspoon powdered (icing) sugar (optional)

* If needed, please refer to Baking Conversion Charts.

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, place the flour, instant yeast, sugar, and salt; place the yeast so it does not touch the salt and sugar. Add the eggs and beat on low speed for 3 minutes, until the dough is dense, scraping down the sides of the bowl with a rubber spatula as needed.
  2. Gradually add the softened butter, cut into large cubes, and beat the dough at medium speed for 10 minutes until smooth and elastic.
  3. Transfer the dough to a bowl, cover it with a kitchen towel and let it rise in the turned-off oven, a place free of drafts for 2 hours.
  4. Punch down the dough, cover with plastic wrap, and refrigerate for 2 hours.
  5. Take the dough from the fridge, divide it into 12 equal pieces (about 1.7 oz (50 g) each) and roll each piece into a ball. Place the rolls in the greased cavities of a muffin pan, cover, and let rise for 3 hours in the turned-off oven (the dough will not rise as much; this is normal).
  6. Preheat oven to 320°F (160°C). Whisk the egg and, using a pastry brush, gently brush each roll with the beaten egg. Sprinkle with crushed pink praline and bake for 15 to 20 minutes until the top is golden. Let brioches cool on a wire rack.  Sprinkle with powdered (icing) sugar if you desire.

Notes

  1. 163 g whole eggs approximately equal 3 whole extra-large chicken eggs (eggshell removed).
  2. 163 g butter equals 1 1/3 stick + 1 tablespoon of butter.
  3. Make-ahead step: after you make the dough, cover it with plastic film and refrigerate overnight; this long fermentation improves the dough's quality and flavor. The next day, roll balls, place them in the greased muffin molds, and let them rise for 3 hours. Then bake as directed.
  4. Grease the muffin mold with baking spray; it is much more effective than butter, and the brioche rolls will look great.
  5. Make pink praline yourself or use store-bought pink crushed pralines, although this topping is optional. Replace pink praline with pearl sugar if you desire.
  6. Brioches are best eaten warm, straight from the oven, or on the same day of baking. 

Nutrition

Find it online: https://www.bakinglikeachef.com/french-mini-brioche-rolls-recipe/